Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (example: bell peppers or chili peppers). The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country. In modern times, the word paprika is said to be derived from the Hungarian 'paprika', meaning pepper (Capsicum). Paprika is produced in a number of places including Spain, Hungary and California. It is used as an ingredien
t in a broad variety of dishes throughout the world. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil. Spanish Paprika is available in three versions, mild, moderately spicy, and very spicy. Some Spanish paprika has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood. Capsicum peppers used for paprika are unusually rich in vitamin C. Much of the vitamin C content is retained in paprika, which contains more vitamin C than lemon juice by weight. Paprika is also high in other antioxidants. So sprinkle it on!
~ Chef Wilkinson ~
